Chicken Satay with spicy peanut sauce
Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or ziploc bag.
Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well to combine.
Add the marinade to the chicken and toss well until coated. If you’re using a ziploc bag, seal it well, then massage the chicken a little bit to coat it with the marinade.
Allow the chicken to marinate for an hour.
Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes.
Remove the bamboo skewers from the water. Thread 4-5 chicken pieces onto each skewer. Set on a pan or plate and repeat with the remaining chicken.
If grilling, spray to prevent sticking. If pan frying, add a little oil to the pan. Allow the chicken to cook for 15 minutes, browning on both sides.
Once done, serve with spicy peanut sauce.
Ingredients
Directions
Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or ziploc bag.
Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well to combine.
Add the marinade to the chicken and toss well until coated. If you’re using a ziploc bag, seal it well, then massage the chicken a little bit to coat it with the marinade.
Allow the chicken to marinate for an hour.
Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes.
Remove the bamboo skewers from the water. Thread 4-5 chicken pieces onto each skewer. Set on a pan or plate and repeat with the remaining chicken.
If grilling, spray to prevent sticking. If pan frying, add a little oil to the pan. Allow the chicken to cook for 15 minutes, browning on both sides.
Once done, serve with spicy peanut sauce.